Go Back

Basil Tofu Ricotta

Tami Kramer Nutmeg Notebook
This tofu ricotta rivals it's dairy counterpart. Use it as a delicious addition to a vegan pizza, spread on baked potatoes, mix in with a pasta dish or add spinach and use it as a filling for lasagna.
5 from 3 votes
Course Main Course
Cuisine Italian
Servings 8


  • Food Processor


  • ½ cup raw blanched almonds or cashews - optional soaked with boiling water to cover for 30 minutes, then drained
  • 14 ounces Firm Organic Tofu pressed 1 hour and drained
  • 2 Tablespoons lemon juice
  • 2 garlic cloves minced
  • 1 ½ teaspoons dried basil or ¼ cup fresh basil
  • Freshly ground black pepper to taste
  • 2 tablespoons Nutritional Yeast – optional but good
  • 10 ounces frozen chopped spinach - optional thawed and squeezed dry. - optional


  • If using the optional nuts - put the blanched almonds in a small bowl and cover with boiling water for 30 minutes, then drain.
  • In the work bowl of a food processor fitted with an “S” blade add the optional soaked, drained almonds - if using them, the pressed tofu, lemon juice, garlic cloves, dried basil, black pepper and nutritional yeast. Process until creamy smooth, scraping down the sides when needed.
  • If using the ricotta for a lasagna filling add the optional spinach and process until well incorporated.